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Hash Brown Pancakes with Smoked Salmon & Dill Cream

Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 servings

On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois
Hash Brown Pancakes with Smoked Salmon & Dill Cream Recipe photo by Taste of Home

Ingredients

  • 1/3 cup heavy whipping cream
  • 1-1/8 teaspoons dill weed, divided
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 large eggs, beaten
  • 2 tablespoons minced chives
  • 1/4 teaspoon salt
  • 1 package (3 to 4 ounces) smoked salmon or lox

Directions

  1. Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate.
  2. Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm.
  3. To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.

Nutrition Facts

1 serving: 187 calories, 11g fat (6g saturated fat), 125mg cholesterol, 350mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.

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